Best Winter Root Vegetable Soup Recipes

WINTER ROOT VEGETABLE SOUP

Winter Root Vegetable Soup image

I needed to use up root vegetables I had on hand and came up with this recipe. A creamy, savory, and slightly sweet soup that is comforting on a cold winter night.

Provided by LOOSENUP

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes

Time 1h35m

Yield 6

Number Of Ingredients 15

Ingredients

3 parsnips, peeled and cut into 1/2-inch pieces
3 carrots, peeled and cut into 1/2-inch pieces
1 celery root, peeled and cut into 1/2-inch pieces
2 turnips, quartered
1 sweet potato, peeled and cut into 1/2-inch pieces
1 (2 pound) butternut squash, peeled and cut into 1/2-inch pieces
¼ cup olive oil
1 teaspoon kosher salt
½ teaspoon ground black pepper
3 tablespoons butter
1 stalk celery, diced
½ sweet onion, diced
1 quart vegetable broth
½ cup half-and-half cream
salt and ground black pepper to taste

Steps:

Preheat an oven to 425 degrees F (220 degrees C).
Combine parsnips, carrots, celery root, turnips, sweet potato, and butternut squash in a large roasting pan. Drizzle with olive oil, and season with 1 teaspoon of kosher salt and 1/2 teaspoon of pepper. Toss vegetables to evenly distribute seasonings.
Roast in the preheated oven until the vegetables are easily pierced with a fork, 30 to 45 minutes, stirring every 15 minutes.
Meanwhile, melt the butter in a large pot or Dutch oven over medium heat. Stir in the celery and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the vegetable broth and bring to a simmer, uncovered. Stir in the roasted vegetables and continue simmering for 10 minutes. Puree the soup using an immersion blender. Stir in the half and half, and season with salt and pepper, if necessary. If the soup becomes too thick, add more vegetable broth.

Nutrition Facts : Calories 324.1 calories, Carbohydrate 40.7 g, Cholesterol 22.7 mg, Fat 18 g, Fiber 10.4 g, Protein 5.2 g, SaturatedFat 6.4 g, Sodium 1786.4 mg, Sugar 9.2 g

WINTER ROOT VEGETABLE SOUP WITH MUSHROOMS

Winter Root Vegetable Soup With Mushrooms image

Make and share this Winter Root Vegetable Soup With Mushrooms recipe from Food.com.

Provided by Chef EBT

Categories Vegetable

Time 30m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 12

Ingredients

4 tablespoons canola oil
1 large Spanish onion, peeled and diced
3 garlic cloves, crushed
1 parsnip, peeled and diced
1 small celery root, peeled and diced
1 small turnip, peeled and diced
1 small leek, white part only, halved lengthwise, washed and sliced thin crosswise
1 large yukon gold potato, peeled and diced
4 cups low sodium chicken broth
1 cup sliced mushrooms
1 pinch salt
1 pinch pepper

Steps:

Heat 2 Tablespoons canola oil in a 4-quart saucepan or soup pot over medium heat.
Add onions and garlic and cook slowly without browning until soft. Add a few drops of water or chicken broth if pan becomes dry.
Add parsnip, celery root, turnip, leek and potato and season with salt and pepper.
Cook and stir until vegetables begin to get tender, about 10 minutes.
Add the stock, bring to a boil, then reduce heat and simmer until vegetables are completely tender, about 10 to 15 minutes.
Meanwhile, heat a medium sauté pan over moderately high heat.
Add remaining 2 Tablespoons oil and sauté mushrooms, stirring, until golden brown, about 3 minutes.
Season with salt and pepper and set aside.
Transfer root vegetables and liquid from the saucepan to a blender and puree until smooth. (Puree in two batches, if necessary.)
Season to taste with salt and pepper.
To serve, divide soup among four bowls, add mushrooms to each and garnish with chives.